Page 36 January 2015 Healthier spirits for 2015 By Amanda Goossen Arizona Cocktail Week returns this February, kicking off once again by the all-day, all-night Cocktail Carnival at the Hotel Valley Ho on Saturday, February 14, 2015. This poolside shindig will showcase dozens of vendor booths, carnival games, circus performers, live performances from up-and-coming local bands and countless cocktail tastings. Along with exciting events at local restaurants and bars throughout the week, Arizona’s most spirited week will also feature an expanded lineup of both nationally renowned and locally grown mixologists leading interactive tastings and educational seminars. And on February 16, hosted at the Bitter & Twisted Cocktail Parlour in downtown Phoenix, the much-anticipated Last Slinger Standing competition will pit the        (chosen in the preliminary rounds in October) against the best from Colorado and Nevada. Arcadia News is thrilled to have three cocktail recipes this month from three              healthy eating resolutions you may make this New Year’s, these recipes highlight healthier drinking with fresh fruit juices, natural sweeteners and even Kombucha. BERRY TASTY By Timothy Lafever Jr. Barman - Bitter & Twisted Cocktail Parlour • 1 ounce Tito’s Handmade Vodka • 1 ounce Veev Acai Liqueur • 1 ounce Pom Blueberry Pomegranate • 3/4 ounce fresh lime juice • 1 bar spoon pure cane sugar (2:1) • 3 drops SweetLeaf Natural Coconut Sweetener • 2 basil leaves Combine ingredients into shaker, shake and double strain into a coupe glass. GOOD VIBRATIONS By Joshua James Owner and Beverage Director - The Clever Koi • 2 ounces Smith & Cross Jamaican Rum • 3 ounces Kombucha Gingerade • 1 ounce turmeric, cayenne pepper and local honey syrup (see below) • 3/4 ounce lemon juice Turmeric and Cayenne Syrup • 1 cup local honey • 1/2 cup water • 1 tablespoon fresh grated turmeric • 1 teaspoon cayenne pepper                  !    " #        $                 of the larger remains. Bottle and keep refrigerated up to two weeks. LAFAYETTE PRESERVE By Brian Goodwin Bar Manager - The Gladly • 1 1/2 ounces Nolet’s Finest Gin • 1 1/2 ounces Black Sphinx date and ginger shrub • 1 ounce fresh lemon juice • 1 egg white • 1 mint sprig %' *  !   +  * 7 8   %' *  ! • 4 ounces fresh ginger • 3/4 cup apple cider vinegar 7 9;<  !  =     >                    ?        # ?    @ medium side of a box grater, grate ginger. Add ginger to date mix and cool. For the cocktail, in a mixing tin, add the egg white and shake vigorously. Add ice and          *'   D    !       " into a coupe and garnish with expressed mint.

Page 37 January 2015 By Amanda Savage Full name: Joshua James Position: Bar Manager and Owner at The Clever Koi                     Hilton Squaw Peak in room service. I was 16 years old and was given a cherry red                  When did you get your start in the                 AZ/88 in Scottsdale. I worked for the        Where may have people seen you    !             me at The Clever Koi any day or night of the week. If not, I frequent Whole Foods              " ##                   family and loved ones. Come Sunday, I love to hang out with my girlfriend at                           $ %&  !   What’s a fact people might not     I love design; it’s why I went to school.       The interaction with guests would                       !    ' (                    $        ))(            !  (               ! Personality, work ethic and humility. What’s the oddest request you’ve      *(         +-           0 2  " (     3 '  (    '4 Joshua James can be found most nights of the week manning the bar at The Clever Koi.          What’s your go-to drink when   Generally, gin or whiskey on the rocks. If I am feeling adventurous, I love a great " #  Where are some of your favorite        & E ( " ## 5UVXX  am in Scottsdale.      Right now I am really loving the Make The Beast of Two Backs. It has mescal, 5     " ( Q    (  (        ! great wintertime cocktail. It’s your day off, you have nothing   "     #                  0  " "   " ! heaven on Earth.